Creamy mushroom steak sauce

We take the steak out of the fridge until it reaches room temperature, then pat it dry with a paper towel.

We heat a pan on high heat with a little olive oil, then sear the steak on both sides until golden brown (cooking time depends on thickness)

We remove the steak from the pan and set it aside.

In the same pan, we melt the butter.

We finely chop the shallots or onion, add them to the butter, and sauté until softened.

We add the sliced mushrooms and stir until lightly browned.

We add the capers and mustard, then mix.

We pour in the cream, add salt and black pepper, and cook over medium heat, stirring, until the sauce thickens

We return the steak to the sauce and let it cook for just 2 minutes to absorb the flavor without overcooking.